Delicious Air Fryer Donuts: A Homemade Treat Better Than Deep-Fried!
Craving a warm, fluffy donut but want to skip the deep-fryer mess and extra fat? Look no further! These homemade Air Fryer Donuts, crafted from scratch with a rich yeast dough, deliver an authentic bakery-style taste and texture that’s simply irresistible. They’re beautifully golden, soft on the inside, and perfect for dipping in a sweet glaze or rolling in cinnamon sugar. Forget disappointing baked versions; these air-fried delights offer a lighter, yet equally decadent, alternative to their traditional deep-fried cousins.
While many home cooks gravitate towards their air fryers for savory recipes like crispy Air Fryer Chicken Wings or perfectly seasoned Air Fryer Onion Rings, this versatile kitchen appliance is also a powerhouse for desserts. From delightful Air Fryer Churros to these incredible donuts, your air fryer is about to become your favorite dessert-making tool.
The Magic of Homemade Air Fryer Donuts
There’s nothing quite like the experience of biting into a fresh, warm donut. Our homemade Air Fryer Donuts promise a wonderfully soft exterior with a light, tender, and airy interior that melts in your mouth. Whether you prefer them adorned with a buttery donut glaze that crackles with sweetness or coated in fragrant cinnamon sugar, these donuts are guaranteed to elevate your breakfast or treat time to that of your favorite donut shop. They offer all the deliciousness without the excessive oil.
Beware of shortcuts! Many recipes suggest using canned biscuit dough for air fryer donuts, touting ease and speed. However, while quicker, these creations often taste exactly like what they are: sugary biscuits, not authentic donuts. To truly achieve that classic donut flavor and texture, investing a little time in making them from scratch with yeast dough is absolutely worth it. The process is surprisingly straightforward, even for novice bakers, and the superior end result is its own delicious reward.
Why This Recipe Stands Out
This isn’t just another air fryer donut recipe; it’s the recipe for genuine donut perfection. What makes it the best?
- Authentic Yeast Dough: We use a classic yeast dough, the very same foundation that gives deep-fried donuts their signature rise and chew. This ensures your air-fried donuts taste like the real deal, not just a sweet bread.
- Foolproof Instructions: Our detailed, step-by-step guide is designed to make the process easy and successful, even if you’ve never worked with yeast dough before. We break down each stage, from activating the yeast to proofing the dough, to ensure your donuts turn out perfectly every time.
- The Perfect Glaze: The second secret to achieving that deep-fried taste and look is our special glaze. It does more than just add a layer of sweetness; it also helps to lock in moisture, keeping your air-fried donuts incredibly soft and flavorful. This creates that desirable crackly exterior often associated with professional donuts.
If you’re exploring more delicious possibilities for your air fryer, be sure to check out our collection of popular Air Fryer Recipes. Reader favorites include our tender Air Fryer Chicken Tenders and perfectly crisp Air Fryer Potato Wedges.
Mastering Donuts in the Air Fryer: A Step-by-Step Guide
The Dough: Foundation of Flavor and Fluffiness
- Activate the Yeast: Begin by gently sprinkling active dry yeast over lukewarm milk (around 100°F – 110°F is ideal; anything hotter can kill the yeast). Add a teaspoon of granulated sugar to give the yeast some fuel. Stir gently with a fork and let the mixture sit for about 10 minutes. You’ll know your yeast is active when it becomes frothy and develops a distinct yeasty aroma. If no activity occurs after 15 minutes, your milk may have been too hot or your yeast is past its prime, and it’s best to start fresh.
- Combine Ingredients: In the bowl of a stand mixer fitted with a dough hook, add the activated yeast mixture, the remaining granulated sugar, salt, egg, and melted unsalted butter. Begin mixing on low speed until these wet ingredients are well combined.
- Incorporate Flour: Gradually add 2 cups of all-purpose flour to the mixture, continuing to mix on low speed. Once combined, slowly add the remaining cup of flour, a little at a time, until the dough begins to pull away from the sides of the bowl. The dough will still be slightly sticky, which is perfectly normal for a tender donut dough.
- Knead for Elasticity: Increase the mixer speed to medium-low and continue to knead the dough for approximately 5 minutes. This process develops the gluten, resulting in an elastic, smooth, and supple dough. The texture should feel soft and yielding to the touch.
- First Rise (Proofing): Lightly spray a clean bowl with non-stick spray or brush with a little oil. Transfer the dough to this bowl, turning it gently to coat all sides with oil. This prevents it from drying out during proofing. Loosely cover the bowl with plastic wrap that has also been lightly sprayed with oil. Place the bowl in a warm, draft-free spot (like a slightly warm oven that has been turned off, or a sunny spot) and let the dough rise until it has doubled in size. To test if it’s sufficiently proofed, gently press the tip of your finger into the dough; if the indentation remains, it’s ready. This typically takes 1 to 1.5 hours, depending on the warmth of your environment.
Shaping Your Donuts with Ease
Once your dough has completed its first rise, it’s time to transform it into classic donut shapes.
- Roll Out the Dough: Lightly flour a clean work surface to prevent sticking. Gently turn the risen dough out onto this surface. With a rolling pin, carefully roll the dough to an even thickness of approximately 1/2 inch. Avoid rolling it too thin, as this can result in drier, less fluffy donuts.
- Cut Out Donuts: Use a 3-inch round biscuit cutter to stamp out the outer donut shapes. For the characteristic donut hole, use a 1-inch biscuit cutter to remove the center from each larger ring. If you have a set of biscuit cutters with various sizes, it makes this step incredibly easy.
No Donut Cutter? No Problem!
Don’t worry if you don’t own specific donut cutters. Creativity in the kitchen often yields the best results!
You can effectively shape donuts using everyday kitchen items. A wide drinking glass or a wide-mouth canning jar ring makes a great substitute for the larger cutter. For the center hole, a shot glass, a bottle cap, or even a piping tip can work wonders. Just take a quick look through your cabinets and you’ll likely find something suitable.
Don’t Forget the Donut Holes!
The small circles of dough you cut out from the center of each donut are treasures themselves! These are your future donut holes – perfectly bite-sized and just as delicious as the larger donuts. Don’t discard them; gather them up to air fry alongside your donuts.
Second Rise & Air Frying
- Second Proofing: Carefully transfer your cut donuts and donut holes to pieces of lightly floured parchment paper. Make sure they have enough space between them, as they will expand. Loosely cover them again with greased plastic wrap. Allow them to rise in a warm, draft-free place for about 30 minutes, or until they have visibly doubled in volume. This second rise is crucial for light and airy donuts.
- Preheat Air Fryer: While the donuts are proofing for the second time, preheat your air fryer to 350°F (175°C). Proper preheating ensures even cooking and a golden finish.
- Air Frying: Lightly spray the air fryer basket with oil spray. Coconut oil spray tends to work best for preventing sticking and achieving a nice color. Carefully transfer a single layer of donuts into the air fryer basket, ensuring not to overcrowd it. Overcrowding will prevent them from cooking evenly and getting that beautiful golden hue. Lightly spray the tops of the donuts with oil spray. Cook at 350°F (175°C) for approximately 4 minutes, flipping halfway through if necessary, until they are golden brown on both sides. Cooking time may vary slightly depending on your air fryer model. Repeat this process with the remaining donuts and donut holes, working in batches.
The Essential Donut Glaze
A truly delicious donut isn’t complete without the perfect glaze. Our recipe for a sweet, crackly donut glaze is remarkably simple to prepare and elevates these homemade donuts from great to extraordinary. It’s the finishing touch that truly makes them taste like they came from a professional bakery.
Ingredients for a Classic Glaze
To create that authentic, shiny glaze that sets beautifully and cracks with every bite, you will need:
- 6 Tbsp unsalted butter, melted
- 2 cups powdered sugar (confectioners’ sugar)
- 2 tsp vanilla extract
- 4 Tbsp hot water (or as needed)
This recipe yields a generous amount of glaze, which is intentional. Having ample glaze makes the dipping process much easier and ensures each donut is thoroughly coated. I’ve learned from experience that it’s far better to have a bit of leftover glaze than to struggle with insufficient amounts.
Creative Donut Glaze and Topping Variations
While the classic glaze is heavenly, don’t hesitate to experiment with different flavors and toppings to personalize your donuts!
- Maple Glaze: For a comforting autumnal twist, combine 1/2 cup powdered sugar with 5 tablespoons of pure maple syrup. Mix until smooth.
- Maple Bacon Topping: Take your maple-glazed donuts to the next level by sprinkling them with crispy, crumbled bacon bits immediately after glazing. The sweet and savory combination is divine!
- Cinnamon Sugar Coating: If you prefer a simple, fragrant coating, mix 1/2 cup granulated sugar with 1 teaspoon of ground cinnamon. After the donuts are air-fried and still warm, lightly spray them with oil spray (this helps the sugar adhere) before dipping and rolling them in the cinnamon sugar mixture.
- Chocolate Glaze: For chocolate lovers, consider a rich chocolate glaze recipe, such as this one from Alton Brown.
- Sprinkles Topping: For a fun and festive touch, add a generous amount of colorful sprinkles on top of your glazed donuts immediately after dipping, before the glaze has a chance to set.
Crafting the Glaze
- Melt Butter: In a small saucepan, gently melt the unsalted butter over medium heat.
- Combine Ingredients: Once melted, remove from heat and stir in the powdered sugar and vanilla extract until the mixture is smooth and free of lumps.
- Adjust Consistency: Gradually add the hot water, one tablespoon at a time, stirring continuously. You want the icing to be relatively thin and pourable for easy dipping, but not watery. Its consistency should be thick enough to coat the donuts but thin enough to drip off excess.
- Glaze Donuts: As soon as the donuts come out of the air fryer and are still hot, immediately dip them into the warm glaze. Use two forks to submerge and then lift them, allowing any excess glaze to drip back into the bowl.
- Set the Glaze: Place the glazed donuts on a wire rack positioned over a rimmed baking sheet. This allows any additional excess glaze to drip off cleanly and ensures good air circulation for the glaze to set. Let them sit for about 10 minutes until the glaze has hardened into a delightful crackly shell.
Serving and Storing Your Air Fryer Donuts
Optimal Serving
Like all fresh pastries, these Air Fryer Donuts are absolutely best enjoyed warm and fresh, straight out of the air fryer and after the glaze has set. The slight warmth enhances their fluffy texture and the richness of the glaze. It’s truly an experience to savor.
Storage Best Practices
While fresh is best, you might have some leftovers! You’re probably wondering how to keep these delectable donuts fresh. The ideal way to store glazed donuts is in an airtight container at room temperature. They will retain their quality and softness for 1 to 2 days. Avoid refrigerating glazed donuts, as the cold temperature can cause the glaze to become sticky and melt, absorbing into the donut and creating an undesirable gooey mess.
Freezing for Later Enjoyment
If you wish to prepare a batch in advance, these donuts can be frozen, but only if they are unglazed. Allow the air-fried donuts to cool completely, then store them in a freezer-safe bag or container for up to 1 month. When you’re ready to enjoy them, reheat the frozen donuts in your air fryer until warmed through. Once reheated, glaze them immediately while they are still warm for the best results.
Choosing the Right Air Fryer for You
The right air fryer can make all the difference in your cooking and baking adventures. Here are some models that I have personally tested and confidently recommend:
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Air Fryer & Grill Combo: I recently invested in this versatile Air Fryer and Grill Combo, and it has quickly become a kitchen staple. Its spacious 10″x10″ basket is perfect for cooking larger batches, and it offers much more than just air frying. With functions like grilling (up to 510°F), baking, broiling, and dehydrating, it’s an excellent multi-tasker that can replace several other small appliances, making it a great space-saver and value investment.
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Standard Air Fryer: This is another air fryer model that I personally own and use frequently. It performs exceptionally well for air frying tasks. However, due to its relatively smaller size, I primarily recommend it for individuals or smaller families. It’s perfect if you’re looking for a compact and efficient air fryer for everyday meals and treats.
Air Fryer Donuts
Ingredients
- 1 cup milk, lukewarm (about 100°F)
- 2 1/2 tsp active dry yeast, or instant yeast
- 1/4 cup granulated sugar, plus 1 tsp
- 1/2 tsp salt
- 1 egg
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- Oil Spray, Coconut oil works best
For the Glaze
- 6 Tbsp unsalted butter
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 4 Tbsp hot water, or as needed
Instructions
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In the bowl of a stand mixer fitted with the dough hook, gently stir together lukewarm milk, 1 tsp of sugar, and yeast. Let it sit for 10 minutes until foamy (If nothing happens your milk was too hot or the yeast is too old, so start over).
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Add sugar, salt, egg, melted butter and 2 cups of flour to the milk mixture. Mix on low speed until combined, then with the mixer running add the remaining cup of flour slowly, until the dough no longer sticks to the bowl. Increase speed to medium-low and knead for 5 minutes, until the dough is elastic and smooth.
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Place the dough into a greased bowl and cover it with plastic wrap. Let rise in a warm place until doubled. Dough is ready if you make a dent with your finger and the indention remains.
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Turn the dough out onto a floured surface, punch it down and gently roll out to about 1/2 inch thickness. Cut out 10-12 donuts using a 3-inch round cutter and a 1-inch round cutter to remove center.
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Transfer donuts and donut holes to lightly floured parchment paper and cover loosely with greased plastic wrap. Let donuts rise until doubled in volume, about 30 minutes. Preheat Air Fryer to 350F.
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Spray Air Fryer basket with oil spray, carefully transfer donuts to Air Fryer basket in a single layer. Spray donuts with oil spray and cook at 350F until golden brown, about 4 minutes. Repeat with remaining donuts and holes.
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While the donuts are in the Air Fryer, melt butter in a small saucepan over medium heat. Stir in powdered sugar and vanilla extract until smooth. Remove from heat and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
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Dip hot donuts and donut holes in the glaze using to forks to submerge them. Place on a wire rack set over a rimmed baking sheet to allow excess glaze to drip off. Let sit until glaze hardens, about 10 minutes.
Notes
- Make sure the milk is not hotter than 115 degrees F. Using hot liquid will kill the yeast.
- If you don’t have an instant read thermometer, drizzle a few drops of the warmed up milk onto the inside of your wrist. It should feel warm. If it feels hot the yeast will die off, if it feels cold it will remain dormant.
Nutrition
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